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Print this Recipe    Hunters Stew

Jager-eintopf (Hunter's Stew)
Servings: 4

1 1/2 c onions, minced
1/4 lb mushrooms, sliced
2 T vegetable oil
1 lb lean ground beef, coarse grind
1 c beef broth
5/8 t nutmeg
1/2 t Worcestershire sauce
1 t salt
1/2 t pepper
3 potatoes
3 T butter
2 eggs
4 tart apples
1/2 c dry bread crumbs

In a frypan saute onions and mushrooms in vegetable oil until soft.
Add ground beef, saute mixture 3 to 4 minutes. Stir in broth, bring
to a simmer. Add 1/2 t nutmeg, worcestershire sauce, 1/2 t salt,
and 1/4 t pepper. Peel the potatoes and boil them in salted water
until tender, about 30 minutes. Drain and put through a food mill
or grinder. Beat in 2 T butter, 1/2 t salt, 1/4 t pepper. Adjust
seasonings to taste. Beat in eggs and remaining nutmeg. Peel,
core, and slice apples. Layer mixtures in a 1 1/2-quart buttered
baking dish. Spread 1/3 of potatoes on bottom of dish. Top with
1/2 of the meat mixture and 1/2 of the apples. Continue with
layers, ending with a layer of potatoes. Sprinkle the top with
bread crumbs, and dot with remaining butter. Bake at 375 degrees
F for 45 minutes and then at 400 degrees F. for 10 minutes more.

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